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Nominations for best feijoada?

OK, now that autumn's chill is in the air (here in Santa Monica anyways, not sure about you Victorville folks), a young man's fancy turns to thoughts of ... stew. Especially feijoada, which pretty much hits the Pick Six of ideal stew characteristics: cholesterol, salt, garlic, spice, rib-stickiness, and beans. (Translation: don't try this on a first date).

I've had the feijoadas from Zabumba, Green Field, and the new place in Farmers Market; all are certainly competent but somehow lacking that special something that I've found south of the equator and at Midwest churrascaria in Cambridge MA (Why does Cambridge have a churrascaria named Midwest? Why do we have one named Green Field? Beats me...)

Any other good ideas? Anyone tried the Saturday fejoada special at Galleto (in Westlake or Thousand Oaks maybe)?

For perfectly fried, mozzarella Arancini, dip a rice ball into flour and shake off any excess. Dip floured ball into egg, allowing any excess to drip off. Finish by coating completely in breadcrumbs. Repeat.